Meanwhile, in shallow bowl, combine flour and half each of the salt and pepper. In another shallow bowl, whisk egg with 3 tablespoons (50 mL) of water. In third shallow bowl, combine bread crumbs, 2 tablespoons (25 mL) of the cheese and oregano. Sprinkle remaining salt and pepper over veal. Dredge each cutlet in flour, then dip into egg, letting excess drip off. Coat evenly with bread crumb mixture. Place on waxed paper lined baking sheet. (Make-Ahead: Cover and refrigerate for up to 4 hours.)

In large nonstick skillet, heat oil over medium-high heat. Cook cutlets, in batches, and turning once for about 3 minutes or until light golden, adding more oil if necessary.

Ladle some of the tomato sauce into large shallow baking dish. Top with cutlets, overlapping slightly. Ladle more of the sauce over top. Sprinkle with remaining Parmesan cheese; cover with foil and bake in 350°F (180°C) oven for about 30 minutes or until sauce is bubbly and veal is very tender and no longer pink inside.